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It may be a steal by ABS standards but I dropped out of the market when he made that jump from something like an average price of $150-200 to the current $500 level. And I used to be one of his best customers. Same goes for Takeda, I know he is wondering why I just walk on by his table these days. There are limits to how much a working kitchen knife is worth to me. ABS guys like to think of their knives as collectable art that will increase in value rather than every day cutting tools. That is great if there is a market but it won't be to me.

Murray is doing something different than any other MS kitchen knife maker that I know of: He's producing a much higher volume at a (now just slightly) lower price, but at the sacrifice of customization and, I think you could argue, quality.
I know that he claims that he makes better knives when he gets into the rhythm of batch production, but I still don't think that you can compare the finished product to what you see from the likes of Burke or Rader, or even some non-MS makers like Devin WillC. Randy, Butch and maybe even Fowler at this point.

I'm not saying that Carter is any less skilled; just that for the past few years, he's been increasing his focus on making a different level of knife: factory laminated steel, quick, rough forging, course, deep grind marks, -FF that is perfectly fine and functional, but not at exhibition / showpiece levels. Other makers have experimented with trying to increase production quantity and reduce price though various permutations of "mid-tech" but it seems like Carter is the first to crack that nut and develop something sustainable and profitable. His knives are certainly unique and he's found a niche, but the problem is that a few years ago the neighboring niches in his price bracket where special-edition Shun's and production knives from large Saki makers. Now he's moved up well above the where most of top end "regular" stuff from JKI stops and into the range of "Jon's special reserve" (special order), or full custom form a variety of other very very talented makers. His knives are now competing with knives that can give them some serious competition.

I still like his work, and I still think that his knives are "worth it" but I don't think that you can call them a "steal" anymore. I am all for people getting paid what their work is worth, and I'm happy that Carter is able to provide for himself and his family and create jobs for people that want to use skill and their hands to make things of utility and value for other humans. What he's doing is a good thing for himself, everyone around him, and the k-knife world as a whole, just not for folks who enjoy the chance to but awesome knives for bargain prices.

Hmm. Good argument, and I'll admit you have a very good point. I miss the old throw away handles and low price as much as the next guy, but I guess I also get what he's doing. All things considered, I just wish I could get either a full custom, or only a blade from him.

don't see the fuss of the carter knives. To me, he was trained in japan, and makes japanese kitchen knives using japanese steel in us.
i'd rather stick with the ones from japanese masters at lower cost.

don't see the fuss of the carter knives. To me, he was trained in japan, and makes japanese kitchen knives using japanese steel in us.
i'd rather stick with the ones from japanese masters at lower cost.

Have you ever used one? He has clearly developed his own style; it's not just another j-blade but made in the US. And if you really want one from A (single guy, not a small factory) japanese master of equivalent skill and reputation, prices are not going to be that much different.

I love my Carters. My 150'ish kurouchi petty is the bee's knees, and I'd pay the full price for it all over again ($340). Nothing I've used (and I've used a few) gets as sharp, and is as pleasurable to use. And he's an amazingly crazy-cool dude; character goes along way in my book.

The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!chefchristophermiller@yahoo.com